Vennison neck is very meaty, need long slow cooking to tenderise and cook through. Since I have a lot of tomatoes and bay leaves, I used chopped tomatoes, bay leaves, seasoned with soy sauce, pepper, 5 spices powder, olive oil and sesame paste as sauce.
Bake at 200 ˚C for 30 minutes to warm up and turn down to 130˚C for 2 hours to soften. Remvoe bay leave and sprinkle fresh herbs before serving.
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